Who can resist this posh, luxurious delicacy?

Ingredients

• 2-3 Cooked crayfish tails
• (Ideally) Sevruga Malossol caviar, amount to taste
• 5-6 hard-boiled egg yolks
• 1-2 sardine fillets
• 20g Butter
• 50g Mayonnaise
• Sardine fillets
• Little parsley
• Seasoning: salt, pepper

Preparation

Use only the tails of crayfish, chopped into pieces of 1-2 cm. Preparation of the yolk crème fraische:

1. Mix 5-6 hard-boiled egg yolks with 1-2 sardine fillets and season with salt and pepper.
2. Add 20g soft butter and 1 tablespoon mayonnaise. Mix thoroughly and add into a piping bag.

Crayfish praline:

1. Cut the hard-boiled eggs with the egg slicer into long slices.
2. Using only the largest pieces, place a small piece of boiled egg yolk on top.
3. (Only to provide a little cohesion, don’t let the dish become too filling.)
4. Put a slice of crayfish onto the top and crown it with 1/2 teaspoon of caviar.
5. Garnish with a small piece of parsley.

Serving suggestion

Decorate with Melissa leaves and present on classy plates